Crustless Pumpkin Pie: The Light, Creamy, & Easy Gluten-Free Holiday Dessert
By Jason Griffith
Introduction
As a professional food writer, I’ve seen countless recipes try to reinvent the wheel, but sometimes, the best upgrade is simply stripping things down to the essentials. Enter my favorite discovery of the fall season: Crustless Pumpkin Pie.
Forget the fuss of rolling dough or dealing with a soggy bottom. This recipe takes all the rich, creamy, perfectly spiced goodness you crave in a classic pumpkin pie and delivers it in a light, satisfying, and naturally gluten-free form. It’s a genius hack that ensures you get all the warmth and flavor of a holiday dessert without any of the crust-making stress. Perfect for Thanksgiving, a cozy Sunday dinner, or when you just need a straightforward, delicious pumpkin fix.
Why I Love This Recipe
I’m a big believer that a great dessert should be easy to make and even easier to enjoy. This crustless pumpkin pie hits every mark.
- Ultimate Time-Saver: The number one reason I make this every fall is the time it saves. No chilling, no blind baking—just whisk, pour, and bake.
- Naturally Gluten-Free: Serving guests with dietary needs can be tricky, but this recipe effortlessly accommodates anyone avoiding gluten.
- Perfect Texture: Without the crust, the custard center shines. It bakes up incredibly light, creamy, and smooth, almost like a cross between a traditional pie and a silky flan.
- All Flavor, No Filler: Every bite is pure, unadulterated pumpkin, brown sugar, and spice. It’s what you truly want from a pumpkin dessert.
Ingredients
This simple ingredient list focuses purely on the filling, ensuring a rich and authentic pumpkin flavor.
| Ingredient | Quantity | Notes |
| Pumpkin Purée | 1 can (15 oz / 425 g) | Not pumpkin pie filling. Make sure it’s 100% pure pumpkin. |
| Brown Sugar | ¾ cup | Adds depth and a lovely molasses flavor that white sugar lacks. |
| Large Eggs | 2 | Essential for structure and setting the custard. |
| Evaporated Milk | 1 cup | The key to the creamy texture. You can also use half & half. |
| Vanilla Extract | 1 tsp | For balancing and enhancing the sweet and spice flavors. |
| Pumpkin Pie Spice | 2 tsp | The backbone of the flavor. |
| Cinnamon | ½ tsp | An extra boost of warmth. |
| Salt | ¼ tsp | Crucial for balancing the sweetness. |
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Swaps and Notes
- Dairy-Free Option: For an equally creamy, dairy-free pie, substitute the evaporated milk with one can (13.5 oz) of full-fat coconut milk. The flavor is subtle and delicious.
- Spice Level: If you like an extra-spiced pie, add a tiny pinch of ground cloves or ginger to the mix.
- Sweetness Control: You can reduce the brown sugar to ½ cup if you prefer a less sweet dessert, but ¾ cup yields a perfect, classic flavor.
- Pan Size: While a 9-inch pie dish is standard, you can also use an 8×8-inch square baking dish for a thicker, brownie-like slice. Adjust baking time as needed.
Instructions: The Easiest Pie You’ll Ever Bake
It only takes three simple steps to get this delicious pie into the oven.
- Prep the Oven and Pan: Preheat your oven to 175∘C (350∘F). Lightly grease a 9-inch pie dish with butter or non-stick spray. This prevents any sticking and ensures easy serving.
- Mix the Filling: In a large bowl, combine the pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk all the ingredients together vigorously until the mixture is completely smooth and uniform in color.
- Bake Until Set: Pour the pumpkin mixture directly into your prepared dish. Bake for 45–55 minutes. The pie is done when the edges look firm and slightly puffed, but the very center is still slightly wobbly when you gently shake the dish.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. This is arguably the hardest step—cooling is essential for the custard to finish setting properly. I recommend chilling it for at least 3 hours before slicing. Serve chilled or at room temperature.
Tips for Success
- Don’t Overbake: The center will continue to set as it cools. Overbaking leads to a dry, cracked pie. The “slight wobble” is your key indicator.
- Tackling the Cracks: If your pie develops a crack as it cools, don’t worry! This often happens when the pie sets too quickly. It won’t affect the flavor and will be completely hidden by whipped cream.
- Aluminum Foil Shield: If the edges of the pie start to look too dark before the center is set, loosely tent the dish with a piece of aluminum foil.
Serving Suggestions and Pairings
This Crustless Pumpkin Pie is rich and spiced, making it the perfect finish to any cozy meal.
- Toppings: A generous dollop of fresh whipped cream and a sprinkle of extra cinnamon or nutmeg is non-negotiable. You could also serve it with a drizzle of salted caramel sauce.
- Main Dish Pairings: It’s the ideal counterpoint to hearty main courses like these Easy Turkey Wings or a flavorful bowl of Cajun Chicken Sausage Gumbo.
- Dessert Bar: Pair it with other holiday favorites like Pumpkin Delight Dessert or a batch of Pecan Pie Bars for a well-rounded dessert spread.
- Drinks: A cup of hot coffee, a mug of apple cider, or a smooth dessert wine like a late-harvest Riesling are fantastic pairings.
Nutritional Information (Per Serving)
Based on 8 servings
| Metric | Amount |
| Calories | ≈190 |
| Protein | ≈6 g |
| Fat | ≈4 g |
| Carbohydrates | ≈34 g |
| Fiber | ≈2 g |
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Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This pie stores beautifully, making it an excellent make-ahead option for holidays.
- Cooling: Always cool the pie completely to room temperature before covering it for storage.
- Refrigeration: Store any leftovers covered tightly with plastic wrap in the refrigerator for up to 4 days.
- Freezing: I don’t recommend freezing this pie. The custard texture can become grainy or watery upon thawing.
More Recipes You Will Love
If you’re craving more fall spices or looking for delicious holiday treats, you’re in the right place:
- For the Pie Lovers: You’ll love these chewy, buttery Pecan Pie Bars.
- For the Muffin Fans: Start your day right with my quick and easy Easy Pumpkin Spice Muffins recipe.
- For the No-Bake Crowd: Try the incredibly simple and crowd-pleasing Pumpkin Delight Dessert.
Final Thoughts
This Crustless Pumpkin Pie proves that you don’t need complexity for perfection. It’s a beautifully spiced, creamy dessert that truly lets the incredible flavor of pumpkin shine. Give it a try this season—it will instantly become your new favorite recipe for a light, effortless, and reliably delicious treat.
I hope you enjoy this easy recipe as much as I do! Let me know what you think in the comments and share your results!
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